I’ve never poached a chicken before, although it does leave it looking a bit insipid the flavours were perfect & not a piece of dry meat in sight.
Put some chicken stock, white wine, bay leaf, thyme sprigs, pared lemon rind & quartered fennel into a large deep pan. Boil & simmer.
Remove the fennel & add chicken breasts. Poach on a medium-low heat for about 15 minutes then transfer it to a plate & wrap it in foil to keep it warm.
Pop some chopped potato & parsnip into the pan & simmer until cooked through. Add green beans & return the fennel. Add some seasoning.
Serve the chicken & vegetables drizzled with the poaching liquid then top with pesto. I managed to scratch together my own pesto with the few pine nuts I had in then realised I have a cupboard full of nuts I could have used as a substitute. Not that the pesto suffered, I could have just have served a heap more.
Next time I would finely slice the fennel, it was a bit too much in those large chunks.
This was dinner… 5th November 2013.